Sweet Potato Black Bean Tacos

Preheat the oven to 425°F. Add sweet potato, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until crispy and fork-tender, 10 to 13 minutes.

Add peach and kimchi to a medium bowl and toss to combine.

Add just 1 tsp lemon zest, just 2 tsp lemon juice, mayo, and a pinch of salt to a small bowl. Whisk the citrus aioli. TIP: Keep remaining lemon zest and juice for your own use.

Add black beans and ½ cup water to a large nonstick skillet over medium-high heat. Mash half the beans with a fork and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. Sprinkle with salt and transfer to a bowl. Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. TIP: If you have a gas stove, you can heat the tortillas directly over a low flame. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften.

Divide the sweet potato black bean tacos between plates. Top with peach kimchi, scallion, and shredded green cabbage. Drizzle with citrus aioli. Enjoy!